Oh this? It’s nothing really. Just some Chocolate Swirl Pumpkin Bread I whipped up this morning. It’s gluten, dairy and almost guilt free (if you choose to leave out the chocolate). Made with oats, flaxseed, dates and a touch of maple syrup for sweetness and then swirled with a tablespoon of your favorite chocolate hazelnut spread. It will make your kitchen smell amazing and it tastes like fall! Don’t want a loaf? Simply pour the batter into muffin cups for an easy on the go snack!
Preheat oven to 350F.
In one bowl combine the wet ingredients:
1 mashed banana (about 1/4 cup)
1/2 cup pumpkin puree
1/4 cup maple syrup
5 T coconut oil
1 cup dates-about 7 dates (softened in hot water for 5 minutes) pureed in a food processor until smooth
In a separate bowl combine the dry ingredients:
1 1/2 cup gluten free oats (I used Bob’s Red Mill Gluten Free Rolled Oats)
1/4 cup ground flaxseed
1 t baking soda
2 t chia seeds
1/2 t cinnamon
1 t pumpkin pie spice (optional)
1/2 t salt
1 T Chocolate Hazelnut Spread or 1/3 cup mini chocolate chips (optional)
1 T pumpkin seeds (optional)
1 T pecans (optional)
Add the dry ingredients to the wet a little at a time until incorporated. Pour half the batter into a 9 X 5 loaf pan and swirl in half of the tablespoon of chocolate hazelnut spread with a toothpick or fork using figure 8 motions. Pour the remaining batter on top and swirl the other half a tablespoon on top and sprinkle with pumpkin seeds and pecans (if you want). Bake at 350F for about 50 minutes or until a toothpick poked in the middle comes out clean.